This is a really easy Teriyaki Sauce recipe, there are a ton of other teriyaki recipes ranging from the most simplistic to others that must be cooked only during a full moon and while standing on one leg.
The teriyaki sauce recipe I now use has evolved from the most simple to adding a few more bits that just felt right and eventually tasted as I felt it should taste.
Is this the most authentic Japanese Teriyaki sauce recipe? Probably not. In fact, most definitely not. Does it taste good? Hell yeah!
I spent a little time travelling around Japan and even managed to climb Mount Fuji. In fact, the shark skin wasabi grater you can see in the image I bought at the Tsukiji fish market in Tokyo which I highly recommend a visit to if you ever happen to be passing..
Anyway, I totally fell in love with Japan, the countryside and cities, the people, the food, the lot. It is definitely on my must-visit-again list. I can’t remember eating teriyaki sauce in Japan, but I do remember how clean the food felt…
Teriyaki is a word that is derived from the noun ‘teri’ which means the ‘shine’ created by the sugar content and the ‘yaki’ comes from the cooking bit of grilling. No, it wasn’t a wise old Japanese man who explained that to me, I just read it from Wikipedia.
Anyway, I digress, my teriyaki sauce recipe works wonderfully well on almost everything.
Vegetables, chicken stir fry, used as a glaze over stuffed squid and as you might have noticed I’ve also used it in my lovely beef and broccoli stir fry recipe.
But being such a great sauce I felt it deserved its own spot on my blog, so here it is..
Teriyaki Sauce Recipe – Ingredients:
1/4 cup (60ml) soy sauce
1/8 cup (30ml) mirin
1/8 cup (30ml) Sake (or Shaosing Rice Wine)
2 tbl sugar (half brown half white if available)
1 tbl rice wine vinegar
Pinch salt & pepper
1 large clove garlic diced
1 inch ginger grated
Method:
1. Put the lot into a bowl and stir thoroughly to combine.
2. You’re done!
Note – this is a very loose teriyaki sauce; meaning it’s great for marinating meat before stir frying or popping onto a BBQ, you can add it straight into a stir fry which will thicken as it’s cooked in a wok (see my beef and broccoli stir fry recipe for that example).
If you want to use this as a thicker glaze to spoon over a piece of meat or fish, then simply add your teriyaki sauce to a saucepan and simmer until reduced by about half. This will thicken it and help it ‘stick’ to other ingredients.
Personally, I prefer not to do so as I’ve found it flattens the flavours a little and have in the past just added a teaspoon of cornflour mixed with some of the cold sauce to help thicken a sauce when making a stir fry.
However, in saying all of that, if you watch how Peking Duck is created through a glaze then hanging process the marinade looks very loose opposed to a thick goo.. So if any of my fabulous readers have made their own Peking Duck I’d love to hear about it!
Goes well with my beef and broccoli stir fry!
